Breakfast: Berry&Protein SmoothieSnack:Trail mix
Lunch: Bacon wrapped filet steak with pepperchinis
Dinner: Steamed artichoke w/ garlic, onion powder, and lemon..served w/ cajun chicken breast
Desert: 2 primal almond cookies (will be posting that recipe soon because WOW)
2 comments:
Hey Alex, this is Dawna from CFCDA. I have been meaning for a super long time to give you this cheesecake recipe... I swear it's not a secret I'm trying to guard! Here it is! Feel free to experiment with it. It's not perfected by any means, but this should give you the same result I had.
Crust:
3/4 cup nut flour or finely processed nuts (almond, macadamia, or pecan are all good)
2 tbps coconut flour
2 to 3 tbsp melted butter or coconut oil (you may want to adjust this depending on what kind of nut you use. The mixture should have enough fat so you can press it into the pan)
Filling:
2 8 oz packages cream cheese, softened
2 eggs
3 oz honey
zest of a lemon, plus juice from same lemon, to taste
1/2 c heavy whipping cream
Preheat oven to 350. Spray or butter sides of pan. Combine all crust ingredients and press into bottom of pan (smaller than 9 x 13 works best for this recipe. if you want a 9 x 13 size cheesecake, add another egg, block of cheese, 1/2 cup whipping cream and oz or so of honey, and adjust the crust accordingly). Blend all filling ingredients except cream until smooth, adjusting honey or lemon if needed. Whip cream in a separate bowl until stiff peaks, then fold cheese mixture into cream until just combined. Spread mixture over crust, bake in oven for 50 mins to an hour and let cool. You can also experiment with different berries and fruits... I swirled in a strawberry puree for the one I took to the bbq, but it's also good plain with berries on top!
mmm thanks dawna! that was so good, i will give it a shot here pretty soon :)
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